About this recipe:Since I discovered the savoury loafs, cakes and muffins I can not stop inventing! I had a surplus of fresh salmon, pesto and grated cheese - and voila!
Makes: 12 savoury muffins
140g plain flour, sifted
2 1/2 teaspoons baking powder
60ml olive oil
2 tablespoons pesto
100g grated Gruyere or Emmental cheese
100g cooked salmon
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 190 C / Gas 5. Line or grease a mini muffin tin.
Beat eggs in a large bowl. Add the sifted flour and mix well with a wooden spoon then add baking powder, oil and milk. Stir in pesto, grated cheese and salmon (use tinned salmon, leftover salmon, etc.).
Spoon mixture into mini muffin tin and bake in preheated oven for 20 minutes. Rest muffins in the tin a few minutes, then remove from tin to cool completely.